These Chocolate Chip Pumpkin Muffins are seriously one of the best muffins I've EVER tasted. They are grain free and CAN be dairy-free if you'd like them to be!! Instead of flour, these use almond butter - which means they are packed with protein and healthy fat. Just one of these will leave you feeling full and HAPPY! I typically make two or three batches and freeze a bunch of them for later.
- 1 cup (9 ounces/255 grams) almond butter (I like smooth in this recipe)
- 2/3 cup (5 ounces/140 grams) pumpkin puree (not pumpkin pie filling; canned is fine)
- 2 large eggs plus 1 egg white, lightly beaten
- 1/3 cup (4 ounces/110 grams) honey (may substitute maple syrup)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (3 ounces/75 grams) dark or semi-sweet (or dairy-free) chocolate chips
- Preheat oven to 350 degrees F, and line a standard muffin pan with 10 paper cup liners.
- In a medium bowl, combine the pumpkin and the almond butter until smooth. (If the almond butter has been stored in the refrigerator and is hard, it is helpful to bring to room temperature before mixing.)
- Stir in the eggs and honey. Mix in the pumpkin pie spice, baking soda, and salt. Stir in the chocolate chips, reserving a few for the top, if desired.
- Using a large ice cream scoop or a 1/4-cup measure, distribute the batter evenly among 10 muffin cups. Top each muffin with a few reserved chocolate chips.
- Bake for 15-20 minutes or until the centers are just firm.
- Allow to cool in the pan for 10-15 minutes, and then transfer to a wire rack to cool completely.
- Stored in an air-tight container in the refrigerator, the muffins will keep for at least a week. May also be frozen.